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The Ultimate Small Chocolate Cake: A Perfect Treat for Intimate Moments

The Ultimate Small Chocolate Cake: A Perfect Treat for Intimate Moments
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This adorable small chocolate cake is rich, moist, and just the right size for serving 6–8 people. Whether you’re celebrating a small occasion or just craving chocolate, this cake delivers all the classic flavors and spongy texture of a traditional chocolate cake, just in a smaller, more manageable size. You can make it as a 2-layer 6” cake or a single 9” cake.

Ingredients

Scale

For the Chocolate Cake:

  • 1 cup (130 g) all-purpose flour, spooned and leveled

  • ½ cup (40 g) unsweetened cocoa powder

  • 2 tbsp cornstarch

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ¼ tsp salt

  • ½ cup (100 g) granulated sugar

  • ½ cup (100 g) dark brown sugar, packed

  • 2 large eggs

  • ½ cup (120 g) full-fat sour cream

  • ¼ cup (60 mL) vegetable oil

  • 1 tsp pure vanilla extract

  • ½ cup (120 mL) boiling water

  • ½ tsp instant espresso powder* (optional, enhances chocolate flavor)

For the Chocolate Buttercream:

  • 1 cup (225 g) unsalted butter, room temperature

  • 2 cups (260 g) powdered sugar, sifted

  • ½ cup (40 g) unsweetened cocoa powder, sifted

  • ½ tsp salt

  • 1 tsp pure vanilla extract

  • 1–2 tbsp milk

Instructions

1. Prepare the Cake:

  1. Preheat oven to 350°F (175°C). Butter 2 round 6” cake pans and line the bottoms with parchment paper. Lightly dust the sides with flour or cocoa powder.

  2. In a large bowl, whisk together flour, cocoa powder, cornstarch, baking soda, baking powder, salt, granulated sugar, and brown sugar.

  3. Add eggs, sour cream, oil, and vanilla. Whisk until smooth.

  4. Dissolve espresso powder in boiling water and add to the batter, whisking until combined. The batter will be runny.

  5. Divide batter evenly between prepared pans and bake 35–40 minutes, or until a skewer inserted comes out with a few moist crumbs.

  6. Cool in pans for 5 minutes, then turn out onto a wire rack. Let cool completely before frosting.

2. Make the Frosting:

  1. In a large bowl, beat butter and powdered sugar on low speed until smooth.

  2. Add cocoa powder, salt, vanilla, and 1 tbsp milk. Mix on low, then increase speed to medium-high. Whip 1–2 minutes until light and fluffy. Add extra milk if needed for desired consistency.

3. Assemble the Cake:

  1. Place one cake layer on a serving plate, spread frosting evenly on top.

  2. Place second layer on top and frost the top and sides.

  3. Slice and serve!

Notes

  • Room Temperature Ingredients: Use room-temp eggs and sour cream for a smooth, well-incorporated batter.

  • Espresso Powder: Optional but enhances the chocolate flavor without making it taste like coffee.

  • Even Baking: Rotate pans halfway through baking for uniform color and texture.

  • Frosting Consistency: Adjust milk to achieve smooth but firm frosting—perfect for spreading.

Find it online: https://chocotune.com/the-ultimate-small-chocolate-cake-a-perfect-treat-for-intimate-moments/